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Dairy
Easy
8 Servings
Allergens 
8 Hours
Diets
This recipe can be made with any type of leftover challah — gluten free, spelt, spelt sourdough, you name it! — so it’s a no-brainer Sunday morning breakfast. Put it together on Motzaei Shabbos and pop it in the oven about an hour before your family is ready for breakfast. Serve with coconut cream or yogurt and top with fresh fruit, or keep things traditional with good old maple syrup.
1 tablespoon butter
16 ounces (450 grams) bread of choice, cut into 1-inch (2 and 1/2 centimeter) cubes
8 eggs
1/2 cup Gefen Maple Syrup or raw honey (adjust to taste)
2 cups milk of choice (I use Gefen Unsweetened Almond)
2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon Gefen Cinnamon
1 cup Rorie’s Grain Free Mix or Gefen Almond Flour
1 teaspoon Gefen Cinnamon
pinch of salt
2 tablespoons honey
2 tablespoons coconut oil
Grease a small casserole dish with butter. Place cubed bread in the prepared dish.
In a mixing bowl, combine eggs, maple syrup, milk, vanilla, salt, and cinnamon; mix with a fork or whisk.
Pour egg mixture over the bread, ensuring that all the bread is covered. Cover the dish with foil; refrigerate overnight.
In a small bowl, mix flour, cinnamon, salt, honey, and oil, first with a spoon and then with your hands, until a crumble forms. (Try to form some larger chunks for texture.)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Sprinkle crumble over French toast. Cover with foil and bake for 45 minutes.
Styling and Photography by Sarah Goldstein
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